Gougère with Cauliflower and Curried Tomato Sauce from The Vegetarian Kitchen by Prue Leith and Peta

Ingredients

• 3 large eggs, beaten
• 50 g mature Cheddar cheese, or Gruyère, finely grated
• 65 g unsalted butter
• 100 g strong white flour
• 2 garlic cloves, finely chopped
• 1 onion, diced
• 1 tbsp vegetable oil
• salt and black pepper to season
• 1 × 400 g tin chopped tomatoes
• 1 tsp hot curry powder
• 1 tsp tomato purée
• 2 garlic cloves, crushed and finely chopped
• 40 g unsalted butter, plus extra for greasing
• 1 whole cauliflower
• 1 tbsp nigella seeds to serve
• ½ tsp ground cumin
• ½ tsp ground coriander